Name: Luscious Lemon Raspberry Swirl Cheesecake Cups Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 3 h
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 3 tbsp unsalted butter, melted; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 1/4 cup sour cream; 2 large eggs; 2 tbsp fresh lemon juice; 1 tsp lemon zest; 1 tsp vanilla extract; 1/4 cup raspberry preserves or fresh raspberry puree; Optional: fresh raspberries and lemon zest for garnish

These Luscious Lemon Raspberry Swirl Cheesecake Cups are creamy, tangy, and bursting with fruity flavor in every bite. They’re baked in individual portions, making them perfect for parties, holidays, or just a delightful after-dinner treat. The combination of zesty lemon and sweet raspberry swirl over a rich cream cheese filling is simply irresistible.

Luscious Lemon Raspberry Swirl Cheesecake Cups Recipe

Why You’ll Love This Recipe

I love how easy these cheesecake cups are to put together, especially when I need a dessert that looks impressive but doesn’t require hours in the kitchen. The lemon adds a refreshing twist, and the raspberry swirl not only enhances the flavor but also gives these cups a beautiful marbled look. Since they’re already portioned, serving is a breeze—no slicing or mess. Plus, they store well, so I can enjoy a few now and save the rest for later.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbs
unsalted butter, melted
cream cheese, softened
granulated sugar
sour cream
eggs
fresh lemon juice
lemon zest
vanilla extract
raspberry preserves or fresh raspberry puree
optional: fresh raspberries and lemon zest for garnish

directions

I preheat the oven to 325°F (163°C) and line a muffin tin with paper cupcake liners.
I mix the graham cracker crumbs with melted butter until they resemble wet sand. Then I press the mixture into the bottom of each liner to form the crust.
Using a mixer, I beat the cream cheese until smooth, then I add the sugar and mix until fully combined.
I add sour cream, eggs, lemon juice, lemon zest, and vanilla extract, mixing just until the batter is smooth and creamy.
I spoon the cheesecake mixture over the crusts, filling each cup almost to the top.
I drop small amounts of raspberry puree or preserves on top and swirl them gently with a toothpick or skewer.
I bake for 18–22 minutes or until the centers are just set and slightly jiggly.
I let the cups cool in the pan, then refrigerate them for at least 2 hours before serving.
Before serving, I top with fresh raspberries and a little lemon zest if I want to dress them up.

Servings and timing

This recipe makes 12 cheesecake cups. The prep time takes about 20 minutes, baking time is 18–22 minutes, and chill time is at least 2 hours. Altogether, I like to plan for around 3 hours total from start to finish.

Variations

Sometimes I swap the graham cracker crust for crushed vanilla wafers or even chocolate cookie crumbs for a twist. If I don’t have raspberry puree, I’ll use strawberry or blueberry jam. For a more indulgent version, I’ve added a dollop of whipped cream on top. And if I’m craving more lemon, I double the zest for a punchier citrus flavor.

storage/reheating

I store the cheesecake cups in an airtight container in the fridge for up to 5 days. If I want to keep them longer, I freeze them individually wrapped for up to 2 months. To thaw, I just leave them in the fridge overnight. I don’t reheat these since they’re meant to be served chilled, but I always let them sit out for a few minutes before serving to soften slightly.

FAQs

How do I know when the cheesecake cups are done baking?

I look for slightly jiggly centers. They’ll firm up as they cool. Overbaking can lead to cracks or dry texture.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives the best flavor, but if I’m in a pinch, I’ve used bottled and it works—though the taste won’t be as bright.

Can I make these without a crust?

Yes, I’ve tried baking them crustless in silicone muffin cups and they still turn out creamy and delicious, just more delicate to handle.

What’s the best way to swirl the raspberry?

I like to drop small spoonfuls of puree and use a toothpick to gently swirl patterns into the top without mixing it in too much.

Can I use low-fat cream cheese?

I’ve used low-fat cream cheese in a pinch, but the texture is slightly less creamy. I prefer full-fat for the richest result.

Conclusion

These Luscious Lemon Raspberry Swirl Cheesecake Cups are one of my favorite desserts to make when I want something that’s elegant yet simple. The bright lemon paired with raspberry makes every bite feel like summer. Whether for a special event or just a mid-week treat, these little cheesecake cups always impress and satisfy.